Wash the jalapeños, cut off the stems, slice in half and scoop out the seeds (a teaspoon works well for this – and wear gloves to protect your hands from the heat of the chiles). Slice diagonally, about 1/2″ wide. Place in a large bowl. Thinly slice the onion and add to the jalapeños. Wash the carrots and slice on the diagonal, about 1/8″ wide. Place the carrots in a separate bowl. Sprinkle both bowls of vegetables with the salt, toss and let sit for about an hour.

In a large, deep skillet or pot, heat the oil over medium-high heat until hot. Carefully add the carrots (saving their juices for later) and sauté for 5-10 minutes, stirring occasionally. Add the jalapeños and onions (also reserve their juices) along with the garlic cloves and sauté until the vegetables just begin to soften, another 5-10 minutes.

Add the vegetables reserved juices along with the vinegar/spice mix and an additional 2 c. vinegar. Bring to a simmer and cook for about 5 minutes.

Divide into glass quart jars and store in the refrigerator. Let the escabeche pickle for a few days before eating. It will keep in the fridge for several months.